issue_2_2017_rev2

36
processing & packaging
3. Tender Aligner (optional
chicken tenders) to reduce
manual labour.
4. Wet Dipper to guarantee
coverage of irregular shapes
even with thick batters and
high belt speeds.
5. EasyFry XL for par fry fitted
with Oberlin oil filter to extend
oil life and maintain taste,
colour and quality.
6. CookStar spiral oven that
seals in moisture and
provides a crispy coating.
more consistent appearance.
Cleaning the oil and cooking
Luuc Lankveld adds, “Another
strong point of our line solution is
related to oil life. When par-frying
flour coated products, tiny
particles come loose and burn,
which not only degrades the oil
and shortens its life, it also
influences taste. To
stop this
moisture. In the final zone, hot air
with a higher temperature and
lower dew point create the crispy
coating so important for
homestyle. The booster/turbo
Fig 3.
GEA
homestyle
line including
the GEA
MultiDrum
Loading and aligning
Bulk loading enables a higher belt
load and reduces manual handling,
and the GEA BulkLoader P is
particularly suited to loading bonein
and boneless poultry products
via a transport conveyor into the
GEA MultiDrum. Poultry tenders
tend to fold, disorient and roll over
at transfer points on the belt,
resulting in them getting trapped.
To avoid having to manually
correct this, GEA developed the
TenderAligner, which automatically
align tenders as they pass over
transfer points. This boosts yield
and throughput, and leads to a
happening, our
GEA EasyFry can be
specified with the high-capacity
Oberlin Oil Filter than captures and
removes particles as small as one
micron.” This is a fully automated
filtering process that virtually
eliminates oil wastage and ensures
a consistent colour and taste. After
frying, the coated products are
cooked and there is a danger that
moisture is lost lowering the yield.
To avoid this happening, the GEA
CookStar provides three-phase
cooking in a double spiral oven
with a unique (patented)
booster/turbo impingement zone in
between. In the two spiral zones,
the temperature and dew points
are independently controlled. In the
first zone, a lower core
temperature in combination with a
high dew point (humidity) seals in
impingement
zone forms the bridge
between the two large spiral zones
and uses high velocity, vertically
flowing air to boost the cooking
process. By combining effective
zone separation with independent
climate control in the oven
sections, the oven is able to create
cooking conditions that go beyond
the capabilities of all current
ovens.
Machines like the MultiDrum,
BulkLoader, TenderAligner, Oberlin
filter and CookStar are examples
of how GEA applies innovative
technology to help meat
processors create exciting new
products in the most cost-effective
way. A proactive R&D department
and superbly equipped Technology
Centres to test new ideas, recipes
and processes have yielded many
process enhancements. To sum it
up. Luuc says, “The added value is
seen in terms of reduced labour,
controlled pick-up levels, flour
savings and extended oil life. And
being a highly controlled process,
it delivers consistent taste, colour
and quality. Efficiency and capacity
are also boosted thanks to it being
an in-line process. And of course,
food safety is enhanced due to
reduced human contact.” n
GEA Food Solutions
www.gea.com
www.foodmagazine.eu.com issue two | 2017